This is a really delicious octopus recipe that marinates and tenderizes the octopus meat in a red wine and vinegar sauce. It's a traditional dish from the Greek island of Ithaca in the Ionian Sea.
So the ingredients that we are going to need are the following:
First of all we start by thoroughly washing the octopus. We cut the legs in pieces. In a large, wide bowl we put together the red wine and the vinegar, and we put inside the pieces of the octopus, and we leave them to marinate for at least two hours. After at least a couple of hours you remove the octopus and place them in a pot where we start the stove on a low flame setting.
Without adding any water or juice, and with the pot covered, we leave the octopus until the meat has softened, while it excretes its juices.
All the juices that are released from the octopus we take out and add to the marinade with the wine and vinegar.
Now in a dry pot you add the extra virgin olive oil, and we brown the octopus pieces evenly on all sides, on a medium flame. Once browned, we add into the pot the wine/vinegar/juice marinade.
You add only fresh pepper and the two bay leaves. The dish probably will not need any salt. And the ingredients are left to boil together until all the juices have evaporated, leaving behind just a thickened sauce.
This delicious octopus dish can be served either hot or cold. If you leave it in the fridge, it’s even better the next day as the flavors have fully “set” together with the meat.
Traditionally it’s a great appetizer to share, and you can even mix it into a large pasta dish, like linguine.
Despite the fact that we cooked the octopus with a bold red wine (Sangiovese) we recommend the dish be paired with a lighter wine like a Stony Brook Blush, because its still summery and fruity, but is still closely related to a dry European rose wine.